I read on another website that CORN is involved in cross-reactivity? (soy, casein, corn, oats) The light is finally coming on! Before being diagnosed, I was reacting SEVERELY to High Fructose Corn Syrup- figured it was the sugar content, or the fructose. Well- I few times I got SEVERE reactions from Trader Joe's chicken taquitos (CORN tortillas)...........and just a side note----I put lots of CORN Oil and Canola Margarine in the the batch of cookies. No more corn for me!!!!!!!!!!

So I think it may be cross-reactivity after all. Is cross-reactivity something that gets better, or worse? Is it temporary, or permanent?

I was wondering about the corn syrup--I've been eating Whole Fruit Sorbet at night lately, and notice in the morning, uncomfortable cramping and not quite normal #2. I can't eat corn, but thought I could get away with the syrup. Does it give anyone else problems--aside from the fact that I know it's not the best thing for people anyway?

thank you thank you thank you fo rthis post. the cross- reactivity certainly explains a lot of gluten-like reactions in me too (when i know tha i am being careful). i was having some problems with tofu based "cheese" (because i have eliminated dairy), but other veggie cheese seems ok - the cross-reactivity that rachel mentioned explains in my case why i seem okay sometimes with such foods, but not others. i often find tht i can be okay with soy based things, but sometimes not - and when i am not - it seems like the concentration of it matters (soy milk will be fine on the same day tofu cheese isn't). i rarely react to corn (like taco shells), but sometimes, it seems that i do react. same with goat cheese - often it is okay (though for a little while it absolutely wasn't), but at times i react to it. that seems to have gotten better and better. i don't eat meat (only seafood), so i rely a lot on soy (though, i have also heard that soy is bad for thyroid, i do have hypothyroidism - however, i just can't seem to bring myself ot give up soy - since i don't eat meat) and when tolerable goat, buffalo, sheep cheeses. anyway, the cross-reactivity makes so much sense to me. so you all think that maybe it will get better in time - especially of i limit the frequency of my intake? anway, again - this post is extremely helpful and informative - thanks again!!

Michelle- thats exactly what i was going through w/ soy. I have occasional problems with it but not always and it seems to depend how much soy ive had and in what context so it seems like it could only be something like cross-reactivity (otherwise it would always affect me right?!) So i have had the same experience. I do think that it will get better after a while but i hope that is not just wishful thinking
My guess is that once your body gets adjusted to not getting gluten, it will stop trying to treat food like its gluten, i mean that would make sense right?! B/c i agree with you, now that i have had to give up dairy (at least temporarily), i could not give up soy too!

Stefi - makes sense to me. i guess we will find out, eh? go soy, my little cheese-like friend - lol. eating soy is great with the no dairy - especially since rice cheese has stuff like, milk protein in it (i mean, who eats rice cheese for fun? i never understood that). so, i have found that the Vegan (purple wrapper) and Veggy brand (yellow wrapper with green writing) sliced cheeses never bother me. The Veggy brand melts better and i think it tastes better too. It seems like the blocks of cheese are the ones that tend to bother me. Soymilk basically I find is okay (but then again, i don't drink it more than once a day - at most and even that i don't really do). i was having problems with basically everything i ate for a while even after gluten-free - but that is getting better. So, i think (and by think i mean hope), we are right and the cross-reactivity will just stop being a problem eventually. so, her eis the question - should we limit our intake so that our bodies get better in general and don't have to be affected from the cross-reactivity OR is it better to just eat as normal - put up with the pain so that our bodies can begin to recognize that it isn't gluten (more or less - which is better?) would not eating it at all (which i am not going to do - but theoretically), make the reaction worse because like gluten, it gets eliminated OR would it make it better sooner so that we can add it back eventually. does this question make sense? i think i am even confusing myself. anyway, what do you think - i have no idea.

so, her eis the question - should we limit our intake so that our bodies get better in general and don't have to be affected from the cross-reactivity OR is it better to just eat as normal - put up with the pain so that our bodies can begin to recognize that it isn't gluten (more or less - which is better?) would not eating it at all (which i am not going to do - but theoretically), make the reaction worse because like gluten, it gets eliminated OR would it make it better sooner so that we can add it back eventually. does this question make sense? i think i am even confusing myself. anyway, what do you think - i have no idea.

-michelle

Ditto. That's my question, too. If the body is treating it "like gluten" could it also be damaging your intestines "like gluten", or is it just producing the symptoms without the damage?

I know I read somewhere that to the best of my knowledge the only thing that can cause the damage that gluten causes is gluten and in some VERY rare cases, casein (the protein in dairy). I've been trying to figure out over the last month or so if I really am that sensitive to gluten or if there are other intolerances/cross reactivity going on. This is what I've figured out so far (No eating out and a I keep a really detailed food journal):

Lactose seems to be OK in limited amounts
Soy- same but depends on the context, actually bothers me more than lactose.
corn- fine
rice- fine
quinoa- haven't tried it again yet and I LOVE quinoa pasta.

But when I get glutened (i've got a touch of it today after hanging with my 2 year old niece who is the gluten queen) I pretty much try to stay really low key and just eat meat, veggies, etc. I don't think it would actually cause damage if you did, but it just doesn't make me feel good so it's not worth it.

I've also been trying food rotation (like not eating rice two days in a row, etc) and that seems to be helping too. I think, sad to say, that I'm starting to believe I really am THAT sensitive to gluten.

WOW where have I been that I missed this thread.
Thanks Rachel, for posting the link from the 'redman' thread #15.
I had never EVER heard of this 'cross-reactivity' but I guess it's been alluded too in posts before.
The #15 post from John on the other thread and this one seems to give me the answers to why I've had so much trouble in the 3rd month and now 10th month..can't even believe it's been that long
Almost a year...gracious....
the milk was harder for me too mookie and the peanut butter..oie...It really does make sense to rotate and not eat the same things every day..
the High Fructose I've wondered about in the gluten-free breads..OH SO MUCH TO LEARN. WHAT WOULD I DO WITHOUT YOU ALL.
JUDY IN PHILLY

Personally, I think its best to avoid soy and dairy if you are still having lots of reactions to various foods. The reason is that even if these foods dont cause blunted villi they *are* a big factor when it comes to leaky gut. Gluten intolerance (with or w/out Celiac) can cause leaky gut and this doesnt necessarily heal itself just because we stop eating gluten. Other things can get in the way of healing and dairy, soy, eggs and corn can all keep the intestinal lining inflamed if you are intolerant to them. Leaky gut is the main cause of food sensitivities so if you keep developing more of them then your gut is still leaky and if you're gluten-free then something else is causing the inflammation to continue.

THANKS RACHEL, Gluten intolerance (with or w/out Celiac) can cause leaky gut and this doesnt necessarily heal itself just because we stop eating gluten THIS IS SCAREY WILL READ THE ARTICLE YOU SENT.HAS THE DRS YOUR SEEING STILL BEEN HELPING YOU? I WONDERED HOW YOU WERE.JUDY

I just try to listen to my body...i mean if it is treating soy and dairy like gluten, even to a lesser degree, it is probably best to avoid those things a bit. Although in my case, i generally will just avoid it for a week or so when im symptomatic and then eat them again when im feeling better. I know, thats probably not the best thing in the long run but it seems impossible to me right now to eliminate everything, especially heading into finals, etc.
Michelle- u raise some great questions, i wish i had some answers!!! But berneses, i do remember reading what you are talking about- that only gluten can cause that damage. i have no idea what that means in terms of leaky guy, though. Why is this so complicated?!

I just try to listen to my body...i mean if it is treating soy and dairy like gluten, even to a lesser degree, it is probably best to avoid those things a bit. Although in my case, i generally will just avoid it for a week or so when im symptomatic and then eat them again when im feeling better. I know, thats probably not the best thing in the long run but it seems impossible to me right now to eliminate everything, especially heading into finals, etc.Michelle- u raise some great questions, i wish i had some answers!!! But berneses, i do remember reading what you are talking about- that only gluten can cause that damage. i have no idea what that means in terms of leaky guy, though. Why is this so complicated?!

hey stefi,

i am the same way - try to listen to my body. it think it is an acceptable method. it is how i figured out celiac. better than nothing, right? anyway, i am like you - i eat soy and then lay off (really it is only the soy cheese and yogurt that ever seem to bother me if at all...the soy milk is always ok - so as rachel suggested, it think it is a concentration thing). i don't do the dairy, but i have to limit goat cheese - which like the soy is often okay, then when i eat too much of it is not. i had a friend that had food allergies and her doctor actually made her do a rotation of foods that mildly bothered her (so she would for example be on corn for a week and off it for a week). in fact, over time, she was able to add back things more regularly and rotte things that used to bother her a great deal. i've seen a lot of people on the site that went off dairy and were able to add it back after a while (though sometimes a long while - and again, in moderation). so maybe we are on the right track.